Equipment

unwaxed kitchen string

Method

Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Melt butter in a large frying pan over medium-high heat. Add onion and pecans. Cook, stirring, for 3 minutes or until onion is just softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant. Transfer to a large heatproof bowl. Add breadcrumbs, apricots and grapes. Season with salt and pepper. Stir to combine.

Step 3

Discard string from pork. Unroll. Pat dry with paper towel. Place on a board, rind-side down. Slice crossways through thickest part of meat, being careful not to cut the whole way through. Open out to form 1 large piece. Press stuffing over pork. Roll up to enclose. Tie up with kitchen string at 3cm intervals. Place on a lightly greased wire rack in a large roasting pan. Sprinkle with salt and rub into rind.

Step 4

Roast for 30 minutes or until skin starts to crisp and crackle. Reduce oven temperature to 180C/160C fan-forced. Cook for a further 1 hour 10 minutes or until juices run clear when a skewer is inserted into the centre of pork. Cover loosely with foil. Stand for 15 minutes to rest. Slice. Serve with gravy and steamed peas and sugar snap peas.

Low carb

Lower gi

Nutrition

3092 kj

Energy

49.8g

Fat Total

19.1g

Saturated Fat

3.9g

Fibre

54.7g

Protein

121mg

Cholesterol

1492mg

Sodium

17.6g

Carbs (total)

All nutrition values are per serve

Notes

For the best crackling on this roasted pork, pat rind with paper towel and refrigerate, loosely covered, for a few hours to remove excess moisture.

Author: Claire Brookman & Amira Georgy

Image credit: Guy Bailey & Craig Wall

Publication: Super Food Ideas

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